Homemade kibinai with porc

It yields about **12 portions** (depending on size), baked at 180°C (350°F) for 20–30 minutes.

### Ingredients

**For the dough:**

– 350 g (about 2¾ cups) all-purpose flour

– 200 g (¾ cup + 2 Tbsp) cold butter (at least 82% fat – key for flakiness!)

– Pinch of salt

– 160 ml (⅔ cup) 30% fat sour cream (or heavy cream)

– 1 egg (for the dough)

– 1 egg + a little water (for brushing the tops)

**For the filling:**

– 400–450 g (about 1 lb) pork neck or other fatty pork, cut into small cubes

– 1 red or regular onion, very finely chopped

– 2 dried bay leaves, crumbled (or fresh leeks if using)

– Generous amount of freshly ground black pepper

– Salt (be generous – the filling needs bold seasoning)

– 2 Tbsp 30% fat sour cream

– A bunch of finely chopped dill

– A bunch of finely chopped parsley (add plenty of greens – up to half the filling volume for extra flavor and juiciness!)

**Tips from the recipe & comments:** Some add small pieces of bacon for extra richness and aroma.

### Instructions

1. **Make the dough**  

   – Place the flour in a bowl and grate the cold butter directly into it (dust with flour as you grate to prevent sticking).  

   – Rub with your fingers until it forms coarse crumbs (or pulse in a food processor).  

   – Add a pinch of salt.  

   – Whisk the egg with the sour cream, pour into the crumbs, and quickly form a smooth ball (don’t overwork to keep the butter cold and the dough flaky!).  

   – Flatten into a disc, wrap in plastic, and chill in the fridge for about 1 hour.

2. **Prepare the filling**  

   – Cut the pork into small cubes.  

   – Mix with the finely chopped onion, crumbled bay leaves, plenty of black pepper, salt, sour cream, and heaps of chopped dill and parsley.  

   – Knead well by hand – the filling should be juicy and highly seasoned.

3. **Assemble and bake**  

   – Remove dough from fridge and let it soften for 10–15 minutes.  

   – Roll out thinly (dust with flour if sticky). For best flakiness, roll into a log, slice into pieces, and roll each individually into circles.  

   – Place a generous amount of filling in the center of each circle (thicker in the middle).  

   – Fold over, pinch and crimp the edges decoratively (classic kibinai “braid” or pleats on top).  

   – Brush with beaten egg mixed with a splash of water.  

   – Place on a baking sheet lined with parchment paper.  

   – Bake at 180°C (350°F) for 20–30 minutes until golden and crispy.

These turn out crispy on the outside, juicy and flavorful inside – a real favorite! Many say it’s one of the best homemade versions.